Degree of alcohol
16 to 18 °C
Available in these provinces
The new winery was ready for the 2010 harvest and allows tank temperatures,for fermentation and maceration, to be precisely controlled. It is also equipped for cold-soaking prior to fermentation. Post-fermentary maceration lasts for between 21 and 30 days according to the nature of the harvest.The wine’s progress is checked by regular tastings, with temperatures held between 28°C and 30°C. The wine will then age for 15 to 17 months, depending on the vintage.
With a deep colour, the wine reveals plenty of fruits with pronounced taste of blackcurrant and redcurrant which come with sweet spices.The mouth shows a ne density, both plump and sustained qualitative tannins, generous and soft.
Brochettes of filet mignon, tomatoes and halloumi, flank steak à la bordelaise, burger with grilled veggies.